Food Test Flashcards
The proper steps for manual dishwashing in a three-compartment sink are:
Wash, rinse, sanitize and air dry
The major problem that HACCP addresses is:
The growth of harmful micro-organisms
Restaurants have a responsibility to protect customers who have food allergies. This can be done in all of the following ways except:
Remove the allergen from the finished product
The temperature range that is safe for holding potentially hazardous foods is:
At or below 41°F and at or above 140°F
In order to prevent food-borne illness, refrigerated foods that will be served from the hot holding unit must be:
Rapidly reheated to 165°F in an oven or on a stove
A food worker uses the same cutting board to
prepare raw chicken first and then cooked chicken, respectively. What corrective action(s) should the… v
Retrain the food worker to prevent cross-contamination and throw away the cooked chicken
Which of the following foods can be handled with bare hands?
Pizza dough
A food worker measures the temperature of chicken curry held for service on the steam table at 2:00 pm and finds it at 143°F. At 3:30 pm, the temperature has dropped to 128°F. What corrective action(s) should be taken?
Reheat chicken curry to 165°F and hold at 140°F
When preparing a recipe in which the eggs are not cooked or are only partially cooked (for example, Caesar dressing, Hollandaise sauce, or tiramisu, etc.), you must always use:
Pasteurized eggs
A recent outbreak of CIGUATERA in New York City sickened 11, Which of the following is likely to be responsible?
Steven & Sons Seafood Company
Which of the following is true about trans-fat in food?
It raises LDL
A nine-year-old girl eats beef chili from a swollen can. Later that night, she is taken to the emergency room completely paralyzed, and is placed on a respirator. Which of the following is the likely cause of her condition?
Botulism
Pork must be cooked to a minimum temperature of:
150°F
What is the final cooking temperature of ground lamb?
158°F
Which of the following bacteria is commonly associated with raw chicken?
Salmonella enteritidis
Which of the following will not encourage the growth of aerobic bacteria?
High Acidity
Which of the following is the first step in implementing the FIFO (First In, First Out) rule?
Placing dates on food supplies as they are received
A food worker is cooking ground turkey burgers. After 51 minutes of cooking, the internal temperature of the burgers has reached 150°F. Which of the following is the correct course of action?
Keep cooking the ground turkey burgers until they reach an internal temperature of 165°F
Which of the following is an acceptable canned food product?
A slight dent on the body of a can of tuna fish
During the summer of 2012, an outbreak of Scombroid poisoning took place in New York City. Health officials traced the outbreak to:
A restaurant with a defective refrigerator that was holding tuna steaks at 55°F
A food worker is preparing a tuna sandwich with her bare hands. Which microorganisms are likely to contaminate tuna sandwiches with this method of pr…v
Staphylococcus aureus
What is the difference between cleaning and sanitizing?
Cleaning removes visible contamination but sanitizing destroys microorganisms
What steps should food workers take when disposable gloves they are wearing become contaminated?
Throw the gloves away, wash your hands thoroughly, and put on a new pair of gloves
A truck delivery of meat and poultry arrives at a restaurant. A food worker takes the temperatures of the food items and records a reading of 55°F for both. What corrective action(s) should the food worker take?
The food worker should reject the delivery
